Wednesday, October 22, 2008

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

  • Dissolve the yeast in tepid water.
  • Add the sugar, olive oil, salad oil, and table salt.
  • Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
  • Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth.
  • Allow the dough to rise twice in the bowl, and punch down after each rising.
  • Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans.
  • Using your fingers, press the dough out to the edges of each pan.
  • Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
  • Sprinkle with rosemary and kosher salt.
  • Bake at 375 for 30 minutes.

Posted by aeirin at 1:20 AM
AddThis Social Bookmark Button

Post a Comment